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Study Notes - Cardiology > GP 1 - Nutrition Workshop > Flashcards

GP 1 - Nutrition Workshop Flashcards

1
Q

What is the current exercise recommendations for healthy adults?

A

30 minutes of moderate exercise on at least 5 days of the week (doesn’t need to come in one session - can be split into smaller sessions)

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2
Q

How many portions of starchy foods (bread, rice, potatoes, pasta, etc.) should you eat a day?

A

Between 5-8 portions

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3
Q

How many portions of meat, fish, eggs, beans and other non-dairy sources of proteins e.g. pulses, lentils, etc. should you eat a day?

A

2-3 portions

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4
Q

How many portions of milk and dairy products should you eat a day?

A

2-3 portions

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5
Q

What type of diet reduces CV events by approx. 30%

A

Mediterranean diet

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6
Q

How does statins impact on cholesterol in comparison to diet?

A

They have an additive effect meaning they should be combined with a cardio-protective diet

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7
Q

Which type of cholesterol are good and bad?

A

HDL = goodLDL = bad

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8
Q

What should saturated fatty acids (SFAs) be replaced with?

A

Monounsaturated fatty acids (MUFAs)Polyunsaturated fatty acids (PUFAs)

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9
Q

How many portions of fish should be eaten a week

A

2 (including 1 portion of oil fish)

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10
Q

How many portions of unsalted nuts, seeds and legumes should be eaten a week?

A

4-5 portions

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11
Q

What is the exercise recommendations for patients post-MI?

A

Build up to 20-30 mins / day to the point of slight breathlessness until you are able to do 30 mins of moderate intensity exercise 5 days a week

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12
Q

What do plant sterols and stanols do?What does the typical diet contain?How much is required to have an effect?

A

Lower LDL cholesterol levels by 15%approx. 200-400mg pant sterols and 50mg plant stanols2g is needed to lower cholesterol(lowers cholesterol levels but effect on CVD events unknown and they are therefore not routinely recommended for primary or secondary prevention

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13
Q

What are the 3 dietary assessment tools?

A

Food diaryFood frequency questionnaire24 hur recall (useful for clinical practice)

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14
Q

What are the main nutrients in fruit and vegetables? (4)

A

FibreVitamin CCaroteneFolate

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15
Q

What are the main nutrients in fruit and vegetables?

A

FibreVitamin CCaroteneFolate

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16
Q

How many portions of starchy foods (bread, rice, potatoes, pasta, etc.) should you eat a day?

A

Between 5-8 portions

17
Q

How many portions of meat, fish, eggs, beans and other non-dairy sources of proteins e.g. pulses, lentils, etc. should you eat a day?

A

2-3 portions

18
Q

How many portions of milk and dairy products should you eat a day?

A

2-3 portions

19
Q

What type of diet reduces CV events by approx. 30%

A

Mediterranean diet

20
Q

How does statins impact on cholesterol in comparison to diet?

A

They have an additive effect meaning they should be combined with a cardio-protective diet

21
Q

Which type of cholesterol are good and bad?

A

HDL = goodLDL = bad

22
Q

What should saturated fatty acids (SFAs) be replaced with?

A

Monounsaturated fatty acids (MUFAs)Polyunsaturated fatty acids (PUFAs)

23
Q

How many portions of fish should be eaten a week

A

2 (including 1 portion of oil fish)

24
Q

How many portions of unsalted nuts, seeds and legumes should be eaten a week?

A

4-5 portions

25
Q

What should our salt intake be less than per day?

A
26
Q

What is the exercise recommendations for patients post-MI?

A

Build up to 20-30 mins / day to the point of slight breathlessness until you are able to do 30 mins of moderate intensity exercise 5 days a week

27
Q

What do plant sterols and stanols do?What does the typical diet contain?How much is required to have an effect?

A

Lower LDL cholesterol levels by 15%approx. 200-400mg pant sterols and 50mg plant stannous2g is needed to lower cholesterol(lowers cholesterol levels but effect on CVD events unknown and they are therefore not routinely recommended for primary or secondary prevention

28
Q

What are the 3 dietary assessment tools?

A

Food diaryFood frequency questionnaire24 hur recall (useful for clinical practice)

29
Q

What are the main nutrients in breads, and other grainy/ starchy foods? (5)

A

CarcohydratesFibreB vitaminsCalciumIron

30
Q

What are the main nutrients in fruit and vegetables?

A

FibreVitamin CCaroteneFolate

31
Q

What are the main nutrients in milk and dairy products? (5)

A

ProteinVitamin B12Vitamins A and DCalcium

32
Q

What are the main nutrients in meats, etc.?

A

ProteinsB vitaminsVitamin B12IronZincMagensium

33
Q

What are the main nutrients in fats and sugars? (4)

A

FatCarbohdrateVitamins AVitamins D

Study Notes - Cardiology (25 decks)

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